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It's another one adapted from Skinny Taste. This was a great new way for us to eat our shrimp. It was fairly simple, with a short list of ingredients. We served it over quinoa, but it would also be fab over rice. It needs something to sop-up all the good juice!

What 'Yo Need:

Shrimp, raw, peeled & deveined, about 1.25 lbs

Olive oil, 1 tsp

Red bell pepper, 1 or 2 sliced (I used 2)

Scallions, 4, sliced

Spinach, 1 cup (I added this to the original recipe)

Cilantro, 1/2 cup

Minced garlic, 4 cloves

Crushed red pepper flakes, to taste

Diced tomatoes, 1 can (I used Rotel to spice it up)

Light coconut milk, 14 oz.

Lime, 1/2 squeezed

Quinoa or rice

Start by heating the olive oil in a pot or wok over medium heat. Add the red pepper and saute those babies for about 4-5 minutes.

Add the garlic, white parts of the scallions, red pepper flakes, and 1/4 cup of the cilantro. Stir and saute another 1-2 minutes.

This was when I thought... "I bet spinach would be good in this. And it would definitely up the nutrition values. Let's try it!"

I stirred it all another 1-2 minutes until the spinach wilted quite a bit.

Then dump in the tomatoes (do not drain), coconut milk, and a lil' salt. Stir and cover.

Let it simmer for 10 minutes. Uncover, and add the shrimp and lime juice. Let it cook another 5 minutes.

Spoon it over quinoa or rice, and add cilantro and the green scallions for garnish.

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